1. In a large saucepan, heat oil over medium heat. Cook onion, stirring frequently, for 3–5 minutes, or until translucent. Add garlic, curry, cinnamon, salt, and cayenne; cook for an additional 2 minutes. Add coconut milk and potato. Bring to a boil, reduce heat, cover, and simmer until potato cubes are slightly tender, about 10 minutes.

2. Mix in edamame and asparagus. Add a little water or vegetable stock if the sauce is too thick. Return to a boil and simmer for 10 more minutes. Mix in lime juice and salt to taste. Remove pot from heat and let stand 5 minutes before serving. Serve hot.